A speech is a document in which a speaker speaks on a certain topic in front of a certain audience on a certain occasion. In our study, work and life, we have more and more opportunities to use speech scripts. I believe many people will find speech scripts difficult to write. Below are 4 speeches for competition managers that I have compiled for you. You are welcome to learn and refer to them. ,I hope to be helpful. Competition Manager Speech 1
Dear company leaders, hotel leaders, and colleagues:
Good afternoon everyone!
Thank you hotel leaders for your good work in cultivating talents. After working hard, my competition speech gave me another opportunity to exercise. I feel much more confident than before. At the regular meeting at the Golden Pavilion Restaurant yesterday, I also encouraged every employee to cherish the opportunity and stand on the stage bravely. No matter whether you succeed or fail, you will gain a lot by participating in the competition speech, and you will take another step forward than others. I am Ren Jiaqiang, the current supervisor of xx. I have nearly 6 years of work experience since the end of 20xx, including 5 years of catering experience. I have jumped in different hotels, from employee to star hotel foreman, supervisor to social restaurant supervisor ,manager. I have developed my ability to survive in different environments and gained more practical experience. During my work in 2007, I made a career change to clothing sales. Because of my persistent pursuit and yearning for hotel management, I started working at Huaihua Huatian on March 3, 20xx. It has been 1 year and 5 months now, and this is the 7th stop on my dining journey. During more than a year in Huaihua, I have experienced different processes from the trial opening to the present. From the deputy director of the Golden Pavilion Restaurant (directly in charge of restaurant schedules, supplies and reservations department) to the food court supervisor (overall management) and then back to the Golden Pavilion Restaurant supervisor, different management experiences have been gained in different positions. In Huaihua Every day of Hua Tian is very tense and fulfilling. Here, I understand the importance of establishing work goals and clear ideas. Here, I learned how to push myself further. Here I learned better lateral communication. Here, I understand how the work should be carried out in a more practical way. In my heart, I am especially grateful to the hotel leaders for their careful cultivation and training, which provides us with a good platform and development space.
In hotels, catering plays a very important role. It is an indispensable business item for the hotel to meet the basic needs of guests. Hotel leaders have always advocated that the development of hotel catering requires the influence of catering culture. As an assistant to the catering department manager, it is necessary to shape this culture and change the employees' ideas from "I want to do it" to "I want to do it". With a good attitude, Serve customers enthusiastically, let them eat delicious dishes, taste food culture, and establish a brand pioneer. Our current business situation is very smooth, and our turnover has reached new highs.
I am very confident that I am applying for the position of assistant manager of the catering department this time. My advantages are: 1. I have 4 years of management experience. 2. Having worked in several different hotels, I am very knowledgeable about employees. I have a certain understanding of psychology and can be a good psychological counselor for employees in a timely manner. 3. Although I am not very strong in many majors, I can continue to learn and surpass. 4. Have certain coordination skills. 5. Have certain customer resources. I have some ideas and ideas for the position I am competing for. If I can successfully run, I will start from the following points:
1. Business principles: Management relies on wisdom, success relies on planning
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Always adhere to the customer satisfaction-oriented business principle, put improvement and enhancement of dish quality and service quality first, and use resources to create hot spots. How to tap existing resources, inject new activities, create new selling points, add new economic growth points, and how to maintain an invincible position in the fierce market competition and set new highs repeatedly are courses that we must think about and study.
1. We must formulate indicator tasks based on the different operating conditions of each restaurant.
2. Each restaurant launches different business activity plans based on different seasonal and cyclical changes.
2. The fundamental problem of the hotel-how to avoid the loss of personnel.
The main reasons for employee turnover in catering: There are often many reasons for employee turnover. After expert statistics, it was concluded that the reasons for attrition are: development, salary, violations of regulations and disciplines, physical reasons and other reasons.
Countermeasures: Catering talent training is mainly divided into three parts, namely management personnel, production technical personnel and service personnel. Among them, the training of production technicians is the most difficult and takes the longest period, but it plays a vital role in the development of catering.
(1) For managers: Give talents a certain space for development. Those who are capable will be promoted, those who are mediocre will be given up, and those who are mediocre will be demoted. The working experience of senior catering managers (including supervisors) is basically more than 2 years or even longer. In other words, at present, the core members of our hotel catering have been in the industry for a long time, are stable, and have rich experience; but the disadvantage is that their academic qualifications On the low side; only the foreman level has some new highly educated employees, but they account for a very small proportion. Highly educated employees lack practical experience and cannot be promoted to higher positions for a while. We must strengthen the training of managers, combine theory with practice, and focus on learning after going out to inspect and sum up experience.
The focus of management is to do a good job in the management of managers above the foreman. Strict training and strict management of them are the fundamental guarantee for improving hotel management and service standards
(2) For production technicians (chefs) ): We should establish a complete employee training system, develop employee capabilities, and strengthen the training of high-quality labor force. Establish a job performance compensation system and a new kitchen organizational structure, and implement a salary and welfare system based on material stimulation. Our department is currently implementing .
(3) For service staff: Highly educated students are unwilling to serve as waiters, and those with low academic qualifications are obviously not suitable for high-star service needs. We need a large number of new people to provide services on the front line, but these people are becoming fewer and fewer.
A. Regularly conduct employee quality assessments to form a competitive team. Through the assessment of employee quality, it can provide support for the hotel’s selection of management cadres and leadership team building, and contribute to the development and effective utilization of talents. At the same time Helps form a learning team. At the same time, training methods can be diversified, and regular meetings can be especially used to explain stories with substantive representative meaning, which can not only activate the atmosphere but also activate employees' thinking.
B Communicate with employees in a timely manner to achieve 8 understandings (understand employees’ family situation, address, phone number, family members, education, hobbies, etc.), understand and master employees’ ideological status, work performance, and business We should carry out ideological education work in a targeted manner according to their level and family situation, help them solve some practical problems and difficulties, and give them a sense of belonging, responsibility and career.
C. Make good career planning for employees,
D. Timely analyze the characteristics of human nature and study psychology, especially using different management methods for employees of different ages. Supervise and be a good psychological counselor for employees. Educate employees to abide by laws and regulations, obey leadership and management, cultivate and improve employees' hotel awareness, and consciously do their jobs well.
3. Correct work attitude, establish new trends in the industry, and strengthen service quality
1. Psychological enthusiasm, initiative, and smile are the work attitudes we should have towards customers, and smile is a symbol of confidence , Smile is a full display of etiquette, smile is a reflection of living in harmony, and smile is a sign of health. A good work attitude and service awareness require continuous training of employees and exchange of experiences among employees. The education of employees' service awareness must be timely and can be carried out anytime and anywhere. Advanced ones should be selected in the department, learn from the advanced ones, and promote mutual help. Mutual assistance and increased team awareness enable catering employees to provide better customer service.
2. Only first-class employees can provide first-class service. What ordinary guests care about when dining in a hotel restaurant is what kind of high-quality service the employees can provide. Our concept should be that employees serve customers and managers serve employees. Most of the people who really impress customers are employees. My job is mainly to manage employees and coordinate well so that employees can better behave towards customers. I believe I can lead this team well.
3. Strengthen service quality:
(1) Arrive at the front line in time, provide work guidance, and solve problems in a timely manner.
(2) Before important banquets and important guests start dining, detailed inspections must be carried out in strict accordance with the inspection standards, and any problems or deficiencies found must be corrected in a timely manner.
(3) In the "walk-around" management, check whether the restaurant employees are working according to the operating procedures, check their appearance, work efficiency, technical proficiency, and service attitude, and supervise them to maintain a high level of service level.
(4) Conduct random inspections of food quality with the executive sous chef.
(5) Properly handle customer complaints and ensure that all services are carried out effectively.
4. Actively study the needs of business and update the market in a timely manner.
The kitchen manager is one of the important parts of the entire catering management. The specific content of kitchen management cannot be seen by the guests and can only be judged by the cuisine produced in the kitchen. Therefore, the following two These links are highlighted as important:
A. Communication link: The front-end managers and the kitchen managers must have close contact and communication in a timely manner. The front-end must feedback customer information in a timely manner, and the back-end allocates and prepares raw materials in a timely manner. We regularly release new products and strive to achieve the characteristics of "I have what others don't have, I come first when others have them, and I am unique before others".
B. Ordering process: (1) The front and back offices should conduct professional training on the dishes on a regular basis (at least once a month). You can ask the head chef to meet for training or conduct training on behalf of the meeting. The front desk will conduct spot checks on the dishes in a timely manner. , improve employees’ ordering and side dish level and ability. (2) Notify the restaurant estimate list daily, and require employees to strengthen their memory, and require that new and urgently recommended dishes in the kitchen must be sold in a timely manner within the specified time. Ensure the freshness and taste characteristics of raw materials. Only by continuous reform, continuous thinking and development research can we improve and improve our catering management and better build our own brand. (3) Master the characteristics of food promotion: regular customers often eat new dishes, and new customers eat new dishes with a variety of colors. (4) Reasonably match the menu according to the basic methods of dishes.
While selling dishes and services, our profit growth point is the sales of drinks. Nowadays, Huaihua guests generally like to bring their own drinks. In response to this situation, each restaurant can cater to different needs. Take different sales measures in a timely manner according to the business model and situation. Before, when I was working in the food court, the average consumption of customers who came to the store was less than 35 yuan (excluding drinks). I specially proposed that for every fruit juice sold, I would be rewarded 1 yuan/box (because the food court had a lot of fines for employees every month). , the golden pavilion of rewards is balanced by the restaurant), which is beneficial to increase sales enthusiasm. In the Golden Pavilion Restaurant, whether the turnover can hit a high, in addition to banquets and conferences, the income from private rooms accounts for a larger proportion. In order to increase the turnover of private rooms, I once again proposed a wine sales reward. For every bottle of liquor sold for more than 888 yuan, the same Reward 1 yuan/bottle. He also adopted a positive sales perspective and brought in part of the revenue from the sales of wine.
5. Service must be personalized and service is not a slogan
1. Our hotel industry cannot keep service in the slogan stage. "The customer is God" is a slogan and "the customer is always the customer." "Right" is also a slogan, "Customers are God". We should treat customers as brothers and sisters, as lovers, pay attention to customers, truly put customers in our hearts, serve customers with heart, constantly introduce new things, and attract customers to come back. We Only then can there be a large number of customers. Domestic catering services generally lack subjective initiative. We must pay attention to every service detail, promote mutual help and progress among employees, so that new and old employees have the same level of customer service, and actively guide guests to spend, Introduce certain special dishes and tell guests the best way to eat them. For example, some dishes should be eaten hot, drinks are more delicious with ice cubes, etc. When introducing dishes, take a step back to avoid spittle on the dishes. When guests check out, if If a certain dish is not moved with chopsticks, we need to ask the guests if it does not suit their taste, let the guests express their opinions and express their welcome to try it again next time. Some business guests are too embarrassed to ask for packaging due to face, so our employees should take the initiative to advocate Guests pack to eliminate waste.
2. Make timely statistics on customer information and summarize and study it to ensure that it is implemented in every service.
For example:
(1) The secretary likes to eat lobster or geoduck sashimi when dining at the Golden Pavilion Restaurant. Every service staff in the restaurant has his preference. When meeting the secretary, he likes to eat. When dining, this dish will be ordered in advance. Provide personalized service.
(2) Mr. Jiang from Zhongfang County likes to sit at No. 6 every time he comes to Meiguang for late-night snacks. He also likes to drink red wine and beer. Red wine is usually reserved in advance and he comes three times a week. In view of this situation We can analyze their dietary characteristics, reserve a table for them in advance, and prepare their red wine in advance. The restaurant requires every waiter to memorize their appearance and characteristics, so that guests can feel like "dining at home"
When we collect important customer information, we can use on-site service discovery and summary. This can be understood through the entourage next to the leader.
6. Do a good job in catering marketing
1. Pay attention to the development of marketing work, actively cooperate with the hotel marketing department to plan and formulate special catering marketing plans, so that marketers can promote their products in catering every time they go out. There are innovations in all aspects, combining catering marketing with hotel rooms, entertainment, conferences and other projects, adopting a variety of promotional methods, and using the existing customer source network to develop new markets.
2. Do a good job in classifying restaurant customers, conduct timely analysis of customer sources, and promptly visit restaurant regulars (when serving in private rooms)
3. Establish VIP service specialists.
4. Keep abreast of various operating data and cost data of the department, and use curve charts and tables to compare and analyze the data with the person in charge of each restaurant in a timely manner. Find new fulcrums in the data, identify problems and rectify deficiencies in a timely manner.
5. Conduct market surveys in a timely manner, especially the bad banquet market. The local banquet market in Huaihua has a characteristic: a large number of people require a large number of dishes, but the consumption standards are not high. How to do this here? This kind of competition increases the number of our banquets, which requires certain negotiation skills. In response to this aspect, the reservation department is required to promptly summarize and organize the hotel's reception highlights over the past year, and promptly update seasonal dishes to meet the needs of guests in terms of product taste and do a good job in sales.
7. Strengthen safety and hygiene management
Safety and hygiene are top priorities in catering, and restaurants must always be vigilant.
1. Safety focus prevention concept: safety hazards exist in every place and every angle (required and extended to every employee).
Restaurant employees must always pay attention to:
A. Strengthen the prevention of outsiders B. Standardize operating procedures C. Employees’ awareness of self-protection D. Fire prevention, theft prevention and accident prevention E. Be familiar with various fire protection knowledge in the hotel.
2. Hygiene:
A. Restaurants must maintain environmental hygiene at all times and require managers to strengthen supervision. B. require kitchens to ensure product hygiene. C. prevent natural biological disasters.
8. Strengthen material management and improve economic benefits
(1) Understand and master the market prices of various materials in the restaurant, promptly check losses, and guide the declaration and supplement of materials; according to the catering industry Understand the increase or decrease in the purchase amount of food raw materials during peak and off-peak seasons, and conduct sales in a timely manner to avoid out-of-stock or overstocking, resulting in losses or waste; be familiar with the inventory situation.
(2) Require front desk employees to strictly implement a three-level control system, check the standards, specifications and requirements of food raw materials and beverages, and control costs and gross profit margins.
9. Be familiar with the business, uphold your responsibilities, and strengthen your own management capabilities
1. Actively cooperate with your boss’s management work, strengthen the learning of business knowledge, and continuously improve your own management capabilities
>2. The catering department in the hotel is a department that directly serves guests face-to-face. The flow of guests is large, the tastes and requirements are complex, the service lasts long, and the requirements are high. As a catering department manager, you must be familiar with and master this work. Regularities and characteristics, and carefully supervise managers and employees to do a good job in service.
3. Make work plans in a timely manner and complete various tasks in an orderly manner.
The above are just my understanding, ideas and immature ideas about the management of this position. The important thing is to implement the actions. I hope it can help me do my job better and better. There is a famous saying that there is only one road that cannot be chosen - that is the road of giving up; there is only one road that cannot be rejected - that is the road of growth. Regardless of whether this competition succeeds or fails, I will face it calmly. Because the lamp of life is lit by enthusiasm, and the boat of life moves forward by hard work. Personal growth is inseparable from everyone's support and guidance. I will definitely live up to expectations, work hard to promote the development of the department with a pragmatic style, continuous innovation, work hard for our future operations, and make contributions to the careful cultivation of the hotel. Good rewards! Thank you all! Competition Manager Speech 2
1. Do a good job according to the company's "three determinations" work arrangements in the spirit of "optimizing resource allocation, updating concepts and integrating behaviors, and innovating working mechanisms , stimulate the potential of the team and individuals" ideas and goals, and do a good job in department work and management.
(1) In terms of concepts and behaviors, through job adjustments and resource optimization allocation, employees will be able to understand with new concepts, positions will be merged and personnel will be streamlined, and one position with multiple positions and one job will be advocated
Being multi-talented means not simply doing more things, but doing the work more beautifully in the new mechanism environment, so as to optimize the value of career and achieve the organic unity of corporate prosperity and employee interests. And through the integration of concepts to achieve the integration of behaviors, it effectively reflects the pragmatic, innovative and proactive spirit of the team and individuals.
(2) At the operational level, according to the deployment and implementation framework of the company's "three determinations" work, optimize the allocation of resources in the company office, corporate management office, archives room and computer room, integrate their functions, and adjust positions , refine staffing, optimize management and work processes; innovate working mechanisms with the pursuit of leanness and efficiency.
Arrange and connect the new functions of official/transportation vehicle management.
(3) Focus and focus on integrating management resources of computer rooms, archives rooms, etc., setting up new positions and building a platform for information management operations. Take this as an opportunity to optimize the department's management and work processes.
Focus on the smoothness, transmission and feedback of information between the decision-making level/management level/execution level, and provide relevant work and services for the company's leadership decision-making and business management operations.
(4) The medium and short-term goals are to promote the company's informatization construction, cooperate with relevant departments, and further improve the company's local area network with more economical investment to make it operate more effectively; consider establishing the company's MIS ( ), construct a working mechanism for the collection, processing, and feedback of business management information. In this way, with a relatively small investment (it is unrealistic to implement centralized production/manufacturing computer control, and even the investment in an ERP (Enterprise Resource Planning) system is relatively large), the company's existing professional management of "island information" can be effectively changed, so as to The integration and management of information, the smooth flow and application of information can better serve business management. Create conditions for the optimization of the company's management processes, improve management efficiency, and enhance response speed to changes in the market and business environment.
4. Give full play to the coordinating role of this department
In the environment where the company's new management system operates, under the leadership of the company's management team, we must be proactive, enterprising, and give full play to This department has unique organizational coordination and service functions, and organizes and coordinates the execution of the company's main work arrangements.
During the year, we will mainly focus on the following aspects:
(1) Coordinate with various departments and workshops to ensure the overall advancement and implementation of the "Three Certainties" work Implementation;
(2) Reform of the salary system and construction of corresponding incentive mechanisms;
(3) Coordinate and cooperate in the improvement and revision of rules and regulations;
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(4) Focus on enhancing the execution ability of the management/executive level and do a good job in related work;
(5) Comprehensive utilization management of resources and the new certification of waste products; < /p>
(6) Implement clean production and formulate its plan as soon as possible; coordinate the implementation of ISO14001/OHSAS18001, and coordinate with relevant departments and workshops to ensure that the overall work is implemented in place. Competition Manager Speech Part 3
Dear leaders and colleagues:
Good afternoon everyone! First of all, thank you for giving me this opportunity. The position I am competing for is the position of deputy production manager.
My name is xxx, and I am currently working as a warehousing supervisor in the company. My main work scope is from the purchase and storage of raw materials, the preparation of materials in the workshop according to production tasks, the storage of finished products, and the shipment of finished products. Due to work reasons, I have an understanding of the supply chain process and the importance of the process, so I gave this speech. The main focus is on the process of our work. I will give you a specific report on the standardization of work process. In fact, process is everywhere in our lives. No matter what we do, whether in life, leisure or work, there is a "first The sequence of “what to do, what to do next, and what to do last” is the process in our lives, but we don’t use the word “process” to express it.
Any process is better than no process, and a good process is better than a bad process. However, even good processes need to be improved. In the development of enterprises, production requires a complete process to operate.
Examples to illustrate the importance of standardized processes:
First of all, please allow me to use some information to illustrate that business process standardization is the key to making an enterprise bigger and stronger
Only Only standardized things can be copied and promoted quickly. To give a few examples: the success of multinational chain giants such as McDonald's and KFC is partly due to this. The highly unified standardized management coupled with its advanced information technology Application provides strong support for its standardization, greatly speeds up its expansion, reduces operating costs, and occupies a dominant position in the market. Competition Manager Speech Part 4
Dear leaders:
Hello everyone! Blooming youth, passionate years, youth means having dreams. I love the company's career, I love team work, and I am more willing to dedicate all my talents to this group, so today I stepped onto this podium to prove myself and explain my views. Today, I am competing for the position of deputy area manager.
In addition to ensuring safety, the deputy district manager must also assist the manager in oil product operations and provide advice to the manager so that the company's development path can continue to achieve sustainable development. Therefore, this position requires multi-faceted skills. Comprehensive ability and strong sense of responsibility. The reason why I walked to the podium today to participate in the competition is because as a contemporary young man with ideals, ambitions and a sense of responsibility, and an oil man who is determined to contribute to the reform and development of China's petroleum industry, I should have no hesitation to stand up and accept leadership. and the selection of comrades. After some weighing, I think my advantages mainly include the following points:
1. Have good political accomplishment.
2. I love the petroleum industry and have rich work experience.
3. Years of work practice have enabled me to develop a rigorous, meticulous, solid and efficient work style.
4. Have comprehensive qualities and abilities in organizing, coordinating and managing work.
5. Have certain organizational coordination and management capabilities.
"A calm lake cannot produce capable sailors, and a comfortable environment cannot produce great men of the times." I deeply understand that to do a good job, it is useless to just sit and talk on paper. , the important thing is to do it down to earth.
If I can succeed in the competition this time, I will take "safety first" as the guide, adhere to the policy of "prevention first, combine prevention and fire prevention" and the concept of "safety is benefit", and conscientiously implement the fire protection Safety system, strengthen fire safety management, and strive to prevent all safety accidents from occurring. My work assumptions are:
1. Assist the area manager to do a good job in operation and management, and be a good consultant to implement specific work.
2. Implement safety management systems and territorial management responsibilities at all levels.
3. Implement HSE management work, compete for gas station reserve station managers, and keep detailed electronic system data records.
4. Focus on the training of gas station safety officers, and learn from each point.
5. Regularly organize gas stations to carry out drills, preparation and revision of the competition draft for the position of deputy general manager of the emergency branch.
Dear leaders: A few minutes of competition speech cannot fully describe my many ideas for future work, but it is enough to express my love for the company. If I succeed in the competition, I know that it will not only condense my personal sweat, but also condense the unlimited trust of all leaders. I will work hard to unify the thinking of all employees in the area to strengthen "safety" work, use the HSE management system as the standard, adhere to the safety responsibility system of who is in charge and who is responsible, so that every employee always remembers that safety responsibility is more important than Mount Tai, and starts from every little thing Let’s start from ordinary times, launch an offensive against “low standards, old habits, and bad habits”, resolutely put an end to the “three violations”, and go all out to do a good job in safety!
The competition for my bank account manager has been completed.
thank you all!